
Sticky Toffee Pudding


Legend has it that Isolt Sayre (b. 1603, co-founder of Ilvermorny School of Witchcraft and Wizardry) is the witch that brought sticky toffee pudding from the muggle world into the wizarding world. Isolt’s mother, Rionach Sayre, was born into the House of Gaunt, which was a pure-blood family that descended from Salazar Slytherin. Rionach, and her husband William, rejected her family's beliefs about pure blood superiority and were friendly with muggles. In 1608, dark wizards set Isolt’s house on fire, killing both her parents. Isolt, who escaped the fire, was sent to be raised by her mother’s estranged sister, Gormlaith Gaunt. Gaunt was a staunch believer in the plans of her ancestor Salazar Slytherin, but Isolt remembered the friendly ways of her parents and was angry at her aunt after learning that she was behind the fire and the death of her parents. Isolt eventually ran away, cutting her hair short and pretending to be a muggle boy named "Elias Story" (an anagram of "Isolt Sayre.”) With her aunt trying to track her, she sailed away to America on the Mayflower in 1620. In 1714, near her death (she lived to be well over 100 years), she took a voyage back to Ireland to see her homeland. While there, she met a muggle woman named Fustain who, when she was a young girl, was a cook for Lord Piaras Feiritéar. While working for him, Fustain became exceptionally known for her skill at making puddings. She expressed to Isolt how distraught she was that Christmas pudding (then called Christmas Frumenty ) was banned by Puritans (in 1664.) Feeling sorry for her friend, Isolt paid a visit to King George I and convinced him to re-establish it as part of the traditional Christmas meal. Elated, Fustain made Isolt a pudding she claimed to have invented called Sweet Butter Porridge which, today, is known as sticky toffee pudding.
Sources: harrypotter.wikia.com, telegraph.co.uk, whychristmas.com, foodtimeline.org, woodycandy.com, A New History of Ireland, volume one, Oxford, 2005

The ingredients for pudding:
Dry
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
Wet
1-8 oz. package chopped dates
½ cup buttermilk
2 large eggs
6 tablespoons melted butter
2 teaspoons vanilla
The ingredients for toffee topping:
¾ cup brown sugar
1 stick (8 tablespoons) butter
½ cup whipping cream
½ cup chopped pecans (optional)

STEP 1: Preheat oven to 350 degrees, Grease either 10 four-ounce ramekins or a 9x9 cake pan. I use ramekins, but...

If you don't have ramekins, you can use a 9x9 cake pan like shown in this photo.

STEP 2: In a bowl, whisk together 1 ½ cups flour, one teaspoon baking powder, ½ teaspoon baking soda, 1 cup sugar, and a ¼ teaspoon salt. Set aside.

STEP 3: In a blender, blend 8 oz. package of chopped dates, 6 tablespoons melted butter, ½ cup buttermilk, two large eggs, and 2 teaspoons vanilla. Blend until smooth.

It will look like this when done.

STEP 4: Fold wet ingredients into the dry ingredients and form a batter.

It will look like this.

STEP 5: Fill ramekins half full. If using a 9x9 pan, spread the batter evenly on the bottom.

STEP 6: Bake in the oven at 350 degrees until golden brown and a toothpick comes out clean when poked. If using ramekins, bake for about 20 minutes. If using a 9x9 pan, bake for 25-30 minutes.

STEP 7: While the pudding is in the oven, make the toffee topping by combining ¾ cup brown sugar, 1 stick (8 tablespoons) butter, and a ½ cup whipping cream in a medium-sized sauce pan over medium heat.

STEP 8: Once the ingredients are well combined and the sugar has dissolved, set it aside until the pudding comes out of the oven.

STEP 9: When pudding comes out of the oven, it will look like this.

Cover with the toffee topping and put back in the oven for 5 minutes if using ramekins or 10 minutes if using a 9x9 baking pan.

STEP 10: If using the optional chopped pecans, spread them over the top like this...

Then pour more toffee topping on top and put them back in the oven for another 5 minutes if using ramekins or 10 minutes if using a 9x9 pan.